Tacos

Ingredients

Tortillas

250gr Flour

150ml Water

Salt

Olive Oil

Filling

3 Salmon Fillets

2 Limes

Salt

1/2 Red Cabbage or Bok Choy finely laminated

1 Purple Onion

1 Radish

3 tbs Sugar

1 tbs Port Wine

1 bunch Cherry tomatoes

1/2 Celery Stalk

3 tbs Fish Sauce

1 Chilli

4 tbs Olive Oil

1 tbs Vinegar

1 Ripe Avocado

1 cup Greek Yogurt

 

Method

Start by preparing the tortillas dough. Place the flour in a deep bowl, season with salt and make a hole in the center to pour the water and two tablespoons of olive oil. Mix the water and the flour with a fork until you get a paste. When the dough stops sticking to your hands remove the ball from the bowl and knead, sprinkling with flour from time to time to help the process. When the dough is homogeneous and flexible make a roll, divide it into twelve pieces and cover with a damp cloth. Set aside.

Season the salmon with lime juice and salt and let it marinate. Start preparing the fillings. First, the pickled onions.

On a mandolin cut thin red onion half moons and slice the radishes thinly. Place them in a bowl and cover with water, port wine and pour three tablespoons of sugar. Cover and leave in the fridge for 20 / 30minutes. Meanwhile prepare the cherry tomatoes salad. Cut the tomatoes into quarters, add translucent slices of celery, finely laminated chilli (deseeded) and season with the rest of the olive oil, vinegar, fish sauce and a pinch of salt.

Finally, make an healthy avocado mayonnaise: mince the avocado, juice of one lime, salt and Greek yogurt in a food processor until you have a green creamy texture. When you have all these ingredients ready and divided into bowls, cook the salmon.

Heat a anti-adherent frying pan over high heat, sear the salmon fillets 1 minute on each side and remove from the heat. Don’t overcook it. It’s just to braise the fillets. With your hands, break the fillets into pieces and place them in a bowl alongside with the other components.

Get the tortillas dough and remove the cloth. Start shaping them into thin circles, one by one, with a weight roller (or a full bottle). Fry them without fat in a non-stick pan the twelve tortillas, one minute on each side until golden brown.

 

Start assembling the tacos. Arrange a piece of dough and first place the cabbage, then chunks of tomato salad, some onions and radishes – by now you’ve already drained the pickled onios and they are sweet – some salmon pieces and finally a spoonful of avocado sauce. Repeat the process for the twelve tacos.

 

Sweet Potato Chips w/ Cheese and Oregano

Ingredients

3 Small Sweet Potato

1 pack Grated cheddar cheese

Salt

Oregano

Method

Preheat the oven to 200ºC.

Wash the potatoes and scrape them with a dish-mop to remove excess skin and dirt. Cut them into thinly and uniform slices. Wash them well and pat dry with paper towels to remove excess water. Arrange them on a tray on top of greaseproof paper and drizzle with olive oil. Sprinkle sea salt and oregano and bake for 20-25 minutes until they start to get crispy.

Remove from the oven and layer a small mound of potatoes and cheese: one layer of potatoes, one layer of cheese and so on. The last layer must be of cheese sprinkled with oregano. Bake until melted, remove from the oven and serve immediately.